Description
Moroccan Red Lentil Soup is a hearty, vegan, and gluten-free dish, brimming with vibrant spices like cumin, coriander, paprika, cinnamon, and turmeric. This comforting soup combines red lentils, carrots, and spinach in a rich broth, making it both nutritious and satisfying. Perfect for any occasion, it’s a simple and flavorful meal that’s also freezer-friendly.
Ingredients
For the Soup:
- 1 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp sweet paprika
- ¼ tsp ground cinnamon
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 cup red lentils, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 6 cups vegetable broth
- 2 cups fresh spinach leaves
For Garnish (optional):
- Fresh cilantro or parsley, chopped
- Lemon wedges
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
- Add Spices: Stir in cumin, coriander, turmeric, paprika, cinnamon, salt, and black pepper. Cook for 2-3 minutes, stirring frequently, to toast the spices.
- Add Vegetables and Lentils: Stir in chopped carrots and red lentils, ensuring they’re well-coated with the spiced mixture.
- Add Tomatoes and Broth: Pour in diced tomatoes (with juices) and vegetable broth. Stir well to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils and carrots are tender.
- Add Spinach: Stir in fresh spinach leaves and cook for an additional 2-3 minutes until wilted.
- Serve: Ladle soup into bowls, garnish with fresh cilantro or parsley, and serve with a lemon wedge. Enjoy hot!
Notes
- Adjust spice level with cayenne pepper or jalapeño for extra heat.
- For added protein, include chickpeas or shredded rotisserie chicken.
- Feel free to add other vegetables like bell peppers, zucchini, or sweet potatoes for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30minutes
- Category: Soup
- Method: Simmering
- Cuisine: Moroccan-Inspired
